Recipe: Mashed Potato Fudge with 10 Variations

MASHED POTATO FUDGE

"This candy is a bit like a coconut cream, and depending upon how you flavor or coat it can turn out like a fondant or a pretty fair approximation of Easter-time coconut eggs. It's a fun, curious recipe that takes no time at all to make and requires none of the tedious temperature-taking of traditional candy making.

We've combined elements of all the recipes we've received over the years to come up with a master recipe and variations."

1/2 cup unseasoned, well-mashed cooked potato (about 1 medium potato)
1/2 tablespoon butter (optional)
3 cups confectioners' sugar
1 cup flaked or shredded coconut
1 teaspoon vanilla extract

While the potato is hot, mash with butter if using, then combine with sugar, coconut and vanilla in mixing bowl and cream. Chill several hours.

Remove and turn onto damp surface. Knead with hands until mixture is creamy, and shape into 1-inch balls. Place in candy papers and serve. Store in airtight container about 2 weeks.

Makes 36 servings

VARIATIONS:

MASHED POTATO FUDGE:
Pat mixture into a lightly greased 8-inch square pan. Melt 2 squares semi-sweet chocolate and pour over top. Chill and cut into squares.

PEANUT BUTTER:
Roll potato mixture on waxed paper sprinkled with confectioners' sugar until very thin. Spread with creamy or chunky peanut butter and then roll into a long log. Roll in a little more confectioners' sugar and refrigerate. Slice to serve.

IRISH POTATOES:
Pinch off 1-inch pieces and roll with your palms into rough potato-shaped balls. Roll in cinnamon sugar and chill.

EASTER EGGS:
Shape the potato mixture into any size egg desired. Place in freezer to harden. Line a cookie sheet with waxed paper. Dip eggs into chocolate (see Chocolate-Dipped variation below). Place on waxed paper and refrigerate.

CHOCOLATE-DIPPED:
Melt 1/4 cake paraffin wax with 6 ounces chocolate chips and 2 squares unsweetened chocolate. Dip refrigerator-hardened balls or squares of candy in chocolate and place on waxed paper to dry. If desired, press an almond into the top.

TENNESSEE CHRISTMAS MINTS:
Omit vanilla and substitute a few drops of oil of peppermint. Tint fondant pink with food coloring. Flatten balls to approximately 1/2-inch thickness.

CANDIED FRUIT BALLS:
Omit vanilla and substitute rum, lemon or maple flavoring. Add 1/2 cup finely chopped candied fruit such as cherries, pineapple, apricots or dates. Dried orange or lemon peel can also be used. Allow confections to dry at room temperature for at least 24 hours. These keep well at room temperature for 2 weeks if covered with plastic wrap.

FILBERT SQUARES:
Add 3/4 cup of chopped unsalted filberts (hazelnuts), lightly toasted, to recipe while kneading mixture. Roll out onto smooth surface in a square approximately 1-inch thick. Cut into 3/4-inch squares.

COFFEE MOCHA LOGS:
Add 2 teaspoons instant coffee powder while kneading mixture. Shape into finger rolls 1/2-by- 2-inches. Roll in chocolate sprinkles.

COCONUT PEAKS:
Form potato mixture into peak-topped mounds, using about 1 tablespoon for each. Set on waxed paper and allow to dry for 30 minutes. Melt about 3 ounces baking chocolate and dip the bottom of each peak into the chocolate. Chill in refrigerator to harden.

Source: Linda Cicero to The Miami Herald, January 18, 2007